Ah, what power of presentation hasselback veggies hold. Sliced in accordion folds, roasted and served whole, they’re like works of art. This zucchini parm side dish is pretty, for sure, but there’s even more payoff. Cooking time is reduced because more surface areas are exposed to heat, and more flavor is infused as the seasonings and cheese cook into the slices. Baked in a tomato-basil sauce with rounds of bubbling mozzarella, the squash softens, but with a slight crisp to the edges. It’s destined to be a masterpiece unveiled on your table again and again.
Hasselback Zucchini Parmigiana
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 96 kcal
Ingredients
- 2 large zucchini
- 1/2 white onion diced
- 3 garlic cloves minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian breadcrumbs
- 1/2 fresh mozzarella ball sliced
- 1 (25 oz.) jar tomato-basil marinara
- 1 cup cherry tomatoes quartered
- Fresh basil
- Pepper
- Salt
- Olive oil
Instructions
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Preheat oven to 425 degrees F. Heat olive oil in skillet over medium heat. Add onion and cook 3-4 minutes. Add garlic and sauté for another 2 minutes. Add marinara sauce and some fresh basil leaves. Mix well to combine.
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Bring sauce to boil, then reduce to simmer. Add tomatoes, 1/4 cup of Parmesan cheese, salt and pepper. Mix well. Cook for 3-5 minutes, then remove from heat.
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Slice zucchini thinly in hasselback style, about ¼-inch apart along full length of zucchini, stopping before cutting through. (Tip: Position zucchini between two chopsticks to prevent knife from slicing completely through.) Repeat for second zucchini.
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In bowl, combine 1/4 cup Parmesan cheese and breadcrumbs. Mix well.
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In baking dish, spread sauce and arrange zucchini side by side in center. Sprinkle breadcrumbs and Parmesan mixture over zucchini. Arrange mozzarella slices on top of sauce.
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Bake 20 minutes, then broil 5 minutes until cheese is golden-brown. Top with fresh basil to serve.
Recipe Notes
Get the ingredients you need to create this masterpiece!
Nutrition Facts
Hasselback Zucchini Parmigiana
Amount Per Serving
Calories 96
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 271mg11%
Potassium 278mg8%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
Vitamin A 345IU7%
Vitamin C 19mg23%
Calcium 129mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.